1 Cup of cashews
3 cloves of garlic, minced
1/4 Cup nutritional yeast
1/2 tsp salt (or more to your taste)
2 Tbsp Madagascar Black Peppercorn Olive Oil
1/4 tsp onion powder
1/2 Tbsp lemon juice
1 Tbsp + 1 tsp apple cider vinegar
1/2 Cup cashew milk (or any plant-based milk)
1/4 Cup of water
Soak your cashews in boiled water for 10-20 minutes. Once soaked, add everything to a blender and blend it until a nice consistency. Note: If it's too thick, add small amounts of water until desired consistency.
Once it's all blended together, add the sauce to your cooked pasta and get it all nice and coated. Serve immediately!
Makes 4 servings with half a bag of pasta. (Or 2 servings with leftovers, but trust us... there won't be leftovers!)
Need pasta? We sell Favuzzi's High Quality Pasta in store!
Vegan Alfredo Sauce - From TOOC Kitchen